Heat-induced aggregation of whey proteins in aqueous solutions below their isoelectric point

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 3, 2014, Pages 733-741

  Cornacchia, Leonardo ^a   Forquenot De La Fortelle, Cécile ^a,b   Venema, Paul ^b  

^a Nutricia Nederland   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

aggregation; surface hydrophobicity; thiol reactivity; whey protein

Indexed keywords

AQUEOUS MODEL SYSTEMS; HEAT INDUCED AGGREGATION; INTERMOLECULAR HYDROPHOBIC INTERACTIONS; SURFACE HYDROPHOBICITY; TECHNOLOGICAL CHALLENGES; THIOL REACTIVITY; WHEY PROTEIN MIXTURES; WHEY PROTEINS;

GELATION; PROTEINS; HYDROPHOBICITY;

AGGLOMERATION;

MILK PROTEIN; PROTEIN AGGREGATE; WHEY PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; HEAT; ISOELECTRIC POINT; PH;

HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; ISOELECTRIC POINT; MILK PROTEINS; PROTEIN AGGREGATES;

EID: 84892959719     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404456q     Document Type: Article

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